Follow the steps in order for the best result.
Begin by soaking the yellow split peas in water overnight. The next day, drain and rinse them thoroughly.
Place the soaked peas in a pan and cover with fresh, cold water. Add the vegetable stock cube and garam masala to the pan.
Bring the mixture to a boil, then reduce the heat and simmer for approximately 30 minutes, or until the split peas are tender. Once cooked, drain the peas and set them aside.
In a frying pan, heat the mustard and onion seeds until the mustard seeds begin to pop—this should take about 30 seconds to a minute. Add the vegetable ghee and sunflower oil, and heat until shimmering.
Add the chopped onions to the pan, stirring frequently until they soften. Reduce the heat, then add the crushed garlic and diced ginger. Continue to stir and cook for an additional two minutes before adding the cumin, ground coriander, turmeric, and paprika. Stir well to combine the spices.
Incorporate the cooked yellow split peas into the spice mixture, adding more oil or ghee if necessary to prevent sticking. Add the spinach and molasses or sugar, followed by a half cup of water. Reduce heat to low, simmer gently for 5-10 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and serve hot with naan bread.